"Sqwertz" > wrote in message
...
> On Fri, 10 Nov 2017 19:55:10 -0700, U.S. Janet B. wrote:
>
>> On Fri, 10 Nov 2017 20:43:21 -0600, Sqwertz >
>> wrote:
>>
>>>On Fri, 10 Nov 2017 11:01:16 -0700, U.S. Janet B. wrote:
>>>
>>>> Worth reading through
>>>>
>>>> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>>>
>>>I had to stop reading after the first "No-No" where they say that
>>>Yukon Gold is a starchy rather than waxy type of potato.
>>>
>>>Gee, yet another click-bait article from MSN written by a moron.
>>>
>> I wouldn't call a Yukon gold a waxy potato, It fails miserably at
>> that. On the other hand, it ain't too good at starchy either but
>> makes a marginally successful mashed potato. I don't buy them because
>> they really aren't any good for either function. They are very
>> popular. There used to be a thin skinned, white skinned potato that
>> came from somewhere in the east that was marvelous for potato salad. I
>> think maybe the name was White Rose? Lovely potato. Not available
>> around here anymore.
>
> I did a survey after I posted that and Wiki and Martha consider it a
> waxy potato, and a few other sites call it an "all purpose" potato
> (neither starchy or waxy). But none of them called it a starchy
> potato. I most often buy russets for most things, and small or medium
> reds for smashing. Creamers for roasting or braising (such as
> tonight's ham, cabbage, and potatoes).

I actually prefer Yukon Gold for mashed but I stand alone there in this
house. They actually prefer instant. Go figure. We actually eat far less
mashed than we used to. Mostly I do pan fried, roasted or baked.